Ingredients

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

2 garlic cloves, crushed

2 tsp each ground cumin and coriander

140g long grain rice

850ml vegetable stock

400g can chopped tomato

½ small bunch coriander, leaves picked

Method

Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.

Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Recipe Tip

Tip

The easiest way to roll a meatball
is with slightly wet hands – it will stop
the mix sticking to your fingers.

Recipe Tip

Make it with pasta

Italian pork balls with spaghetti: Brown the sausage meatballs in a frying
pan until golden, then set aside. Soften the
onion and garlic as above, then stir in 1 tsp
dried oregano, the chopped tomatoes,
½ can water and 1 tsp sugar. Simmer until
saucy, then stir in the meatballs for a few
mins until cooked through. Serve over
spaghetti, topped with grated Parmesan.

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Comments, questions and tips

The whole family really enjoy this meal. The only changes I made was to use minced meat for the meatballs (included egg yolk, salt, pepper, oregano and cumin to give the balls some flavour), added some additional peppers (green and orange as that's what I had in), some smoked paprika and after I took the kids out I added some chilli powder for a kick for us. Delicious :)

christinashuttl...

29th Sep, 2016

5.05

Dry tasty and easy to make will become a regular in our house now!

lizleicester

23rd May, 2016

3.8

Cheated a little bit by using Swedish meatballs instead of sausages, but the result was really easy and tasty.

Hawie

11th May, 2015

5.05

Another happy punter here! Delicious, quick and easy, and freezes well - what more could you ask for? I try to use sausages with a little something different extra in them, just for added flavour, but it works well with plain pork too.

funkasaurus

3rd Apr, 2015

5.05

This is great, added a little hot chilli powder and some smoked paprika to the sauce, made the difference.

katies286

15th Feb, 2015

5.05

This recipe will definitely become one of our regulars. The sauce is delicious and it's so quick and easy to make, perfect for weekday tea-time!

catie911

25th Jan, 2015

5.05

I love this recipe, it makes a regular appearance on my menu because it's so tasty and quick to make. I use slim chipolatas as it's easier to make the little meatballs, and add 1/2 a teaspoon of hot smoked paprika and spinach. Reheats well. Perfectly delicious midweek supper.

CarryR

4th Dec, 2015

5.05

Love this recipe! Most times I have followed the recipe exactly and it turns out great, although I do add a little extra water to stop it becoming more like a risotto. I also don't bother to squeeze the meat out of the sausages, just chop them up with scissors, takes 30 seconds!

anji444

28th Feb, 2014

I didn't have any long grain rice so I used arborio (risotto) rice instead. Still worked out well and even better, froze well too. I defrosted one serving overnight in the fridge and heated in microwave at work. Because there is a lot of liquid in the dish, it doesn't dry out when reheated so definitely a winner for batch cook/freeze for work lunches.

lvd85

1st Oct, 2013

Very nice and flavourful. We added some steamed broccoli at the end and added spices to the sausagemeat.

Pages

I used to make this years ago, but there was also a suggested change to the recipe, using a tomato sauce to serve with pasta. I can't seem to see this now, is it still available anywhere?

goodfoodteam

10th Mar, 2017

Thanks for your question. The alternative is still there but you'll now find it by scrolling through the recipe tips below the recipe. In case you can't spot it, here it is.
Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

susaneardley

7th Dec, 2015

Woukd this be able to be made in the oven?

goodfoodteam

14th Dec, 2015

Yes you should be able to in theory although we haven't tried it so cannot guarantee perfect results. Preheat oven to 200C/180C fan/gas 6 - it should take approx 15-20 mins.

tarahart

26th May, 2015

Hi, I haven't made this for a really long time but I'm sure when I used to make it, it had cumin seeds in it as well as ground ones. Maybe it's just me having a really bad memory but please correct me if I'm wrong. Thanks

goodfoodteam

16th Jul, 2015

Hi there, thanks for your question. This recipe uses ground cumin and ground corriander but if you would like to add some whole cumin seeds too that would be lovely for an extra cumin flavour boost. Try toasting them first in a dry non-stick pan and sprinkling them on at the end

patty77

12th Jul, 2013

why are the reciepes not printing in colour?

goodfoodteam

16th Jul, 2015

Thanks for getting in touch, sorry to hear you're having difficulties printing. Please contact our support team at goodfoodwebsite@bbc.com

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